Need another braid/ring filling
I need another vegetarian type filling for the braids/rings ~ besides the artichoke/spinach filling (I am making a double batch of artichoke dip). Does anyone have one? I have a guest that is allergic to seafood and doesn't eat red meat ~ chicken is fair game, and we are having potato latkes too
Here is the appetizer heavy menu so far:
Double Artichoke Dip w/crackers (deep dish baker on woven)
Layered Athenian cheese spread – crackers (SA square platter)
Veggie platter & Knnor vegatble dip (SA square bowl with small bowl)
Chicken bistro braid or chicken broccoli ring
Artichoke – spinach braid (or other - too much artichoke & spinach?)
Hot dogs w/crescent rolls -
Creamy caramel Apple braid (bakes for 30)
Thanks in advance.
Have you tried the Lemon Herb Chicken Ring?
Lemon Herb Chicken Ring
The Pampered Chef®
Season's Best S/S 2005
2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Pantry Italian Seasoning Mix
1/2 cup (2 oz) grated fresh Parmesan cheese, divided
2 pkg. (8 ounces each) refrigerated crescent rolls
Small can chopped black olives
1. Preheat oven to 375°F. Coarsely chop chicken using Food Chopper. Dice bell pepper using Utility Knife. Place chicken and bell pepper in Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest (Adjustable Measuring Spoons). Cut lemon into thin slices with Ultimate Slice ‘n Grate; cut slices in half and set aside for garnish.
2. Add 2 tablespoons of the parsley (save remaining for garnish), lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise (Measure-All Cup) and Italian Seasoning Mix to mixture in batter bowl; mix using Small Mix 'N Scraper®. Open olives with Smooth Edged Can Opener; add 1 tablespoon. Grate Parmesan cheese using Deluxe Cheese Grater. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well. Add salt and pepper to taste using Salt ‘n Pepper Mill.
3. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Using Baker's Roller™, roll wide ends of dough toward center to create a 5-inch opening.
4. Use Medium Stainless Steel Scoop to spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Place in rack and bake 28-30 minutes (time with Clock Timer) or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 450, Total Fat 30 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 24 g, Protein 19 g, Sodium 740 mg, Fiber 0 g
Cook's Tip: If desired, 1 can (10 ounces) chunk white chicken, drained and flaked, can be substituted for the chopped cooked chicken.
If desired, 1 teaspoon Pantry Rosemary Herb Seasoning Mix can be substituted for the Italian Seasoning Mix.
Is this all for a show?
No no.... a family Hanukkah party. I'm wanted to show off some of my PC wares and recipes to this big crowd.
Quote by dianevill
Thanks for clarifying. By the way, I like the lemon herb chicken ring, too, posted earlier
Do you like the lemon ring more than the chicken broccoli one or the bistro braid?
Quote by dianevill
I did the lemon chicken ring for my cluster Christmas party, it was very good. there is also a garden omelet ring in the All The Best Cook Book. I believe that is what it is called.
Do you guys like it BETTER than the chicken broccoli one? Or do you think I should make both?
Quote by ShanaSmith
By the way, what happens when you cook one stone on top of the other?
I've done the Chicken and Broccoli one more, so I think that one tends to go over well. But if people don't care much for broccoli, I'd go with the other one.
I've noticed when I have two stones in the oven, one on the top rack and one on the bottom, the bottom one doesn't seem to cook as quickly. I usually end up needing to add some time to the bottom one, just FYI. Sounds like a great feast you'll be having!!
I think they are both good. I did it for my party just because it was different. My cluster does a lot of the Chicken Broccoli
I personally like the lemon ring better
I altered the Chicken Brocc Braid for a huge show we, as a cluster did, & everyone love the altered version better!
I know you've got an artichoke one already, but if you love artichokes, like my household, I highly recommend it!
Chicken & Artichoke Braid
Substitute Broccoli for 1 cup Artichokes – drained & chopped
Substitute Bell Pepper for ½ cup Sun Dried Tomatoes – marinated, chopped
Substitute Cheddar Cheese for 4oz Mozzarella Cheese
Substitute Dill Mix for 2 teaspoons Italian Seasonings Mix
That sounds really good. I'll have to try that one!
Yum artichoke goes with everything!
Quote by cwcollins
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